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          當前位置: 首頁 » 食品資訊 » 外訊導讀 » 歐盟評估一種來自轉基因地衣芽孢桿菌菌株的麥芽糖淀粉酶的安全性


          放大字體  縮小字體 時間:2020-01-20 15:49 來源:食品伙伴網 作者: 可心   
          核心提示:2020年1月17日,歐盟食品安全局(EFSA)就一種食品酶麥芽糖淀粉酶( maltogenic amylase )的安全性發表科學意見。
            食品伙伴網訊  2020年1月17日,歐盟食品安全局EFSA)就一種食品酶麥芽淀粉酶( maltogenic amylase )的安全性發表科學意見。
            據了解,這種食品酶是Danisco US Inc.使用轉基因地衣芽孢桿菌(Bacillus licheniformis)DP‐Dzr50菌株生產的,旨在用于蒸餾酒精生產、生產葡萄糖漿的淀粉加工、烘焙和釀造過程中。經過評估,評估小組得出結論,這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下:
            The food enzyme maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC is produced with the genetically modified Bacillus licheniformis strain DP‐Dzr50 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. However, based on the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. The food enzyme is intended to be used in distilled alcohol production, starch processing for the production of glucose syrups, baking and brewing processes. Since residual amounts of the food enzyme are removed by distillation and starch processing, no dietary exposure was calculated for these processes. based on the maximum use levels recommended for baking and brewing and individual data from the EFSA Comprehensive European Food Database, dietary exposure to the food enzyme-Total Organic Solids (TOS) was estimated to be up to 0.199 mg TOS/kg body weight (bw) per day. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rats.
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